Description
This hearty Mexican Chicken Casserole combines tender chicken, black beans, corn, and salsa baked over fluffy white rice, all topped with melted cheddar cheese. Perfect for a comforting family dinner packed with southwestern flavors, this easy-to-make casserole is cooked in the oven and ready in under an hour.
Ingredients
Scale
Base Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 cup chicken broth
Protein and Vegetables
- 1.5 lbs chicken breasts, cut into 1-inch cubes
- 1 cup black beans, cooked, rinsed & drained
- 1 cup frozen corn, defrosted
Seasoning and Cheese
- 16 oz jarred salsa
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
Instructions
- Prepare the base: Preheat your oven to 350°F (175°C). In a 12×9-inch casserole dish, combine the uncooked long grain white rice, minced garlic, chopped onion, and chicken broth. Stir gently until all ingredients are well mixed to create an even layer.
- Add the toppings: Evenly distribute the cubed chicken breasts, black beans, frozen corn, salsa, chili powder, and paprika on top of the rice mixture. Take care to keep the rice mostly underneath and covered by the other ingredients to ensure it cooks properly during baking.
- Bake the casserole: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for approximately 45 minutes. This allows the rice to cook thoroughly and the chicken to become tender and juicy.
- Add cheese and finish baking: After 45 minutes, carefully remove the foil and sprinkle the cheddar cheese evenly over the top of the casserole. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Serve: Once done, remove from the oven and let rest for 5 minutes before serving. This casserole pairs wonderfully with a fresh green salad or tortilla chips.
Notes
- For a spicier dish, add diced jalapeños or a dash of cayenne pepper with the chili powder and paprika.
- Use low-sodium chicken broth to reduce the sodium content if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Substitute cheddar cheese with a Mexican cheese blend for different flavor profiles.
- To make this dish gluten-free, ensure the jarred salsa and chicken broth are certified gluten-free.
